Garlic Dill Chicken

• 4 cloves garlic, finely chopped
• 4 large shallots, finely chopped
• 4 tablespoons chopped fresh dill or 1 tablespoon dried dill
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 lbs chicken thighs
• 3 tablespoons whole wheat flour
• 1 cup chicken stock

1. Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
2. Add chicken and turn to coat the pieces.
3. Cover and marinate at room temperature for at least 1 hour, turning occasionally.
4. Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
5. Baste with the liquid in the pan every 20 minutes.
6. Remove chicken to a platter.
7. Keep warm until the sauce is ready.
8. Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
9. Heat the stock.
10. Pour the liquid from the baking pan into a medium saucepan.
11. Whisk the hot stock into the saucepan.
12. Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
13. If the sauce is too thick, thin with a little more stock.
14. Serve over chicken.

garlic, shallots, fresh dill, fresh basil, paprika, olive oil, vegetable oil, lemon juice, chicken thighs, whole wheat flour, chicken stock

Taken from www.food.com/recipe/garlic-dill-chicken-87106 (may not work)